Honey-Soy Braised Pork With Lime and Ginger

I made this recently, definitely follow the advice given by some of the commenters below.. you’ll need to add a cup of water or stock for it to come out correctly.

Made this over the weekend, following recommendations to reduce the soy sauce (I used a lighter soy sauce) and honey and add chicken broth. I used a 2 lb pork butt and adjusted ingredients. My pork butt had some fat, which I left on and removed after braising. It turned out beautifully!

After cooking this the first time exactly by the recipe, my observations are: 3 hours is too long (2 prob is adequate), 325 is probably too hot (300 better), sauce is too sweet for me (reduce honey by half or three quarters). Regarding the sauce drying up in the pot: I accidently put all the sauce in my pot and it came out the perfect density for me - more like a thicker au ju. I can't believe that no one seems to find this too sweet but, hey, there you go.

So we made this; but like others, our sauce was a little overdone (still edible, but very dark and thick). Not sure what started to burn - at first I thought it was the ginger / garlic bits, but now I’m wondering if it was the honey or honey + soy. The oven thermometer checked out (I think! only checked once) so maybe it needs to be slightly lower. The meat was a wonderful consistency, and I liked the overall recipe; we’ll try again in a while, though it’s a lot of food for two people.

I followed the advice of others and used less soy sauce and honey, and used veggie broth to increase the liquid level. It was delicious!! I used lots of garlic and lots of ginger, more than the recipe called for (because I love that stuff). I cut my pork into pieces, browned them as suggested by another reader. I cooked the pork for a little over two hours. It was delicious! I served it with rice and Asian asparagus (also a NYT's recipe - delicious). Will definitely make this again!

This turned out wonderfully! I'm not sure why so many reviewers experienced issues, but I made this pretty much as directed and it was incredible. I used low sodium Tamari (50% less sodium) and all other ingredients and quantities were the same. Worried about the reviews complaining of dried out pork, in the final hour of cooking, I checked it every 15 minutes. I took it out of the oven after 45 minutes (it would have been fine even 15 mins longer). It was perfect

Added more garlic, sliced white onion and 4 jalapenos. So delicious! Definitely a keeper!

This is delicious. Followed recipe exactly as written, using a Staub dutch oven. I had a little over 5lbs boneless pork shoulder, cut in half. People saying it was "dry" or the liquid evaporated — perhaps your dutch oven lid was not tight fitting? Another possibility is you didn't replace the lid in Step 2. Remove lid to flip the two chunks of pork, then you place the lid back on before putting back in oven for the last hour. I used ingredients as listed, and didn't find it too sweet.

I made this in the crock pot and then put it in the fridge overnight to make it easier to degrease. Have extra lime and cilantro on hand for serving. Use 1/2 the amount of Tamari/Soy Sauce. Never reduced the sauce and everyone still loved it. Served over basmati rice with roasted green beans.

Accidentally read the recipe as cut meat into 2 inch chunks instead of just two. However, I think next time I’d cut the meat into maybe 4 chunks and use half the honey and soy sauce. It does seem like a gratuitous amount of honey and we didn’t end up even wanting to use the extra leftover sauce, so it ultimately went to waste.

Ohmygod, this is divine. My roast was ~7lbs, bone in, but I just made a single recipe of sauce and it was plenty. Left the roast whole (did not cut in half) and cooked until internal temp was 205, turning once, and it came out with a beautiful dark crust and falling off the bone. I did have to sub in some maple syrup since I didn’t have a full cup of honey, but followed everything else to a T and it is EXQUISITE. Like tender meat candy from heaven. Definitely a new fav recipe!

This turned out great. Made the house smell amazing. First night we had it with rice and a cucumber salad. Next night we used it in fried rice and then the night after we used it to top baked potatoes.

This is one of my most recent favorites. I didn't see a pork shoulder at my grocery store so got a big ol' pork rib instead. Instead of 1 teaspoon of red pepper flakes I put probably between 1/4 to 1/2 cups. With the suggested toppings I first ate it on rice, but then, I started making the most delicious sandwiches.

This was yummy! I read the comments and opted to cook at 300 and start with 1/2 cup honey, 1 cup tamari and also a cup of chicken stock. I also was working with 3lbs of pork loin which is a leaner cut so I was nervous! It worked out really well!! I flipped it at one hour, and then flipped it again at the second hour when I added the second quarter cup of honey and a little more water. I’m not sure the water was necessary but the very lean meat was good and not overcooked.

Instant pot 40 mins. Extra ginger. Add sesame oil at the end. Serve with smashed cucumber salad ▢ 1 teaspoon salt ▢ 2 1/2 teaspoons sugar ▢ 2 teaspoons sesame oil ▢ 3 teaspoons light soy sauce ▢ 1 1/2 tablespoons rice vinegar ▢ 2-4 cloves garlic (finely chopped) ▢ 1-2 teaspoons chili oil (optional) ▢ 2 teaspoons toasted sesame seeds ▢ a small handful of chopped cilantro